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Enjoy bruschetta chicken pasta with juicy chicken and fresh tomatoes in a basil sauce over pasta. Easy, and perfect for busy weeknights or casual dinners.
Transport yourself to warm and sunny Greece without having to leave your kitchen!
Transport yourself to warm and sunny Greece without having to leave your kitchen! Here’s one of our very favorite green salad recipes: this Mediterranean salad! It’s packed with crunchy fresh vegetables like cucumber…
Here’s one of our very favorite green salad recipes: this Mediterranean salad! It’s packed with crunchy fresh vegetables like cucumber and onion, juicy tomatoes, briny olives, and topped with a sprinkle of salty feta, fresh herbs, and a zingy lemony vinaigrette. It’s a hit every time we serve it!
If there was a green salad we make all the time, it’s this one! After 14 years of writing this food blog, I’m not sure how we haven’t shared this until now. Meet our perfect Mediterranean salad!
Why we love this recipe: This one is so satisfying, full of crunchy veggies like cucumber and onion, salty pops of feta and Kalamata olives, and hints of fresh herbs. We are dill fiends, so we love it with hints of herbaceous fresh dill. Top it off with our Greek Salad Dressing and it’s a perfect side dish, or top it with protein for a filling and healthy dinner!
PS If you love these flavors, see our top Mediterranean Diet Recipes!
There are many ways to make a Mediterranean salad, and here’s our spin! It’s designed as a side salad, but as I mentioned above there are loads of ways to add protein to make it a main dish (my favorite thing to order when I’m out to eat).
Here’s what you’ll need:
This Mediterranean salad recipe uses our favorite homemade Greek salad recipe, but it still only takes about 20 minutes to make. Here are the basic steps (or jump to the recipe):
Step 1: Chop the fresh ingredients.
Step 2: In a medium bowl, whisk the red wine vinegar, lemon juice, Dijon mustard, oregano, optional garlic, and salt in a medium sized bowl. Gradually whisk in the olive oil.
Step 3: Add the fresh ingredients to a plate or bowl, topping with feta cheese and fresh herbs. Top with dressing and serve.
How to mix up this Mediterranean salad recipe? First, you can add different vegetables or swap in different dressings. Here are a few ideas:
Our other favorite thing to do with Mediterranean salad is to make it into a healthy dinner idea! Often we’ll do this when we’re ordering at a restaurant, since many have this option. It’s a great way to make this salad into a gluten free dinner. Some ideas for adding protein are:
If you want to make this Mediterranean salad ahead, you can chop the vegetables in advance and make the dressing, storing both in separate containers. It’s best to chop the tomato as close to serving as possible. When serving, allow the dressing to come to room temperature, then assemble the salad.
For storing leftover salad, leftovers with dressing last for up to 1 day refrigerated (salads do become soggy over time).
Before you get to the recipe, here area a few more favorite green salad recipes we love! Hope you enjoy this one and let us know in the comments below what you think.
This Mediterranean salad is vegetarian and gluten-free. For plant-based, vegan and dairy-free, omit the feta cheese.
Kalamata olives are a classic choice for Mediterranean salad, but you can also use other varieties like black olives, green olives, or a mix.
Yes, you can prepare the vinaigrette in advance and store it in the refrigerator for up to a week. Just bring it to room temperature shake it well before using to re-emulsify the dressing.
Dill is a common herb in Mediterranean cuisine, but you can also try parsley, mint, oregano, or a combination of your favorite herbs.
To avoid a soggy salad, wait to dress the salad until right before serving. You can also pat the vegetables dry after washing them to remove excess moisture.
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 20 minutes 
Yield: 4 Here’s one of our very favorite green salad recipes: this Mediterranean salad! It’s packed with crunchy fresh vegetables like cucumber and onion, juicy tomatoes, briny olives, and topped with a sprinkle of salty feta, fresh herbs, and a zingy lemony vinaigrette. It’s a hit every time we serve it!
As an alterative, substitute Tahini Sauce for the Greek Salad Dressing.
Variations: Add drained rinsed chickpeas or chopped red or green bell pepper.
Protein adders: Consider topping with grilled chicken, pan seared chicken, baked salmon, seared salmon, sauteed shrimp, grilled shrimp kabobs, or baked tofu.
If you want to make this Mediterranean salad ahead, you can chop the vegetables in advance and make the dressing, storing both in separate containers. It’s best to chop the tomato as close to serving as possible. When serving, allow the dressing to come to room temperature, then assemble the salad.
For storing leftover salad, leftovers with dressing last for up to 1 day refrigerated (salads do become soggy over time).
Category: Salad
Method: Raw
Cuisine: Salad
Diet: VegetarianThis Mediterranean bowl is bursting with fresh ingredients! Roasted vegetables, couscous and lemon tahini sauce make a satisfying meal. Why…
This Mediterranean bowl is bursting with fresh ingredients! Roasted vegetables, couscous and lemon tahini sauce make a satisfying meal.
Looking for fresh and healthy dinner ideas? Try this Mediterranean bowl, bursting with colorful veggies! It’s a simple “meal in a bowl” that stars spiced roasted vegetables, seasoned with an irresistible mix of cumin, coriander, garlic and a hint of cinnamon.
Add to that quinoa or couscous, fresh cucumber and tomato, and top it all off with a creamy lemon tahini sauce. The flavor and texture contrasts make it so satisfying, and it’s a tried and true easy dinner idea in our house!
A Mediterranean bowl can be made in a variety of ways: this one is simply a bowl meal inspired by flavors of the Mediterranean. It features four main components: roasted vegetables, fresh vegetables, whole grain, and a tahini dressing.
It’s so full of flavor, you’ll forget it’s a pile of good-for-you ingredients (plus, it’s vegan and fits the Daniel Fast with one modification). Of course, there are endless variations here and you can riff on the ideas easily. Here’s what you’ll need to make the recipe as written:
You can put almost anything you like in this Mediterranean bowl: just make sure you make the lemon tahini dressing! Tahini is a Middle Eastern condiment that’s a paste made of toasted sesame seeds. It’s an extremely versatile ingredient you can use to make hummus, sauces and even desserts. For the lemon tahini sauce, you’ll simply combine it with fresh lemon juice, olive oil, honey or sugar (to balance the acidity), and garlic.
This Mediterranean bowl works with any type of whole grain! Most often we like to pick a hearty, gluten-free whole grain like rice or quinoa. But when we have the need for speed, we like using couscous or orzo because they’re so quick. Keep in mind that these are both actually pasta (and not suitable for a gluten-free diet). Here are a few grains that would be perfect in this Mediterranean bowl:
The bowl meal concept is ripe for variations and add-ins, and this Mediterranean bowl is a very loose idea. Use it as a template for adding any Mediterranean-style ingredients you like! It’s similar to our Hummus Bowls, which you can use for more inspiration. Here are a few other ingredients that would fit perfectly into this tasty bowl:
This recipe fits the Mediterranean diet, a style of eating that features fresh vegetables, healthy fats and whole grains. It’s a vegan recipe and also Daniel Fast-approved, if you omit the honey from the lemon tahini dressing. Here are a few more Mediterranean-style recipes you might enjoy:
This Mediterranean bowl recipe is vegetarian, vegan, plant-based, dairy-free and gluten-free.
Absolutely! Roasted vegetables can be made a day or two in advance and stored in the refrigerator. Simply reheat them in the oven or microwave before assembling your bowls.
While this recipe calls for quinoa, you can easily substitute it with other grains or pasta like brown rice, farro, orzo, or couscous. You could even use brown lentils to make it a high protein vegetarian meal.
Leftover roasted vegetables can be stored in an airtight container in the refrigerator for 3 days. Leftover lemon tahini sauce can be stored up to 2 weeks refrigerated.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 This Mediterranean bowl is bursting with fresh ingredients! Roasted vegetables, couscous and lemon tahini sauce make a satisfying meal.
Category: Main dishMethod: RoastedCuisine: MediterraneanDiet: VeganIf you enjoy watermelon, this is your new summer salad. This simple watermelon salad recipe features classic Mediterranean flavors like tangy crumbled feta and fresh mint. Roughly…
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If you enjoy watermelon, this is your new summer salad. This simple watermelon salad recipe features classic Mediterranean flavors like tangy crumbled feta and fresh mint. Roughly chopped pistachios, lightly pickled shallots and a drizzle of olive oil make it taste incredible.
The layering method might make this salad look fancy, but it’s easy to make and yields a stunning display. Grab your largest platter for this recipe so the ingredients can be evenly distributed and scooped without stirring. The composition of this salad helps avoid the watery watermelon, messy-looking feta situation that plagues many watermelon salads.
This watermelon salad was inspired by one we tasted in Tampa last summer. I loved the pistachios sprinkled on top. They offered the perfect crunch, and the green color contrasted beautifully with the bright red watermelon.
I’m still obsessed with the vinegar-soaked shallot that I used on this Watermelon Salad with Herbed Yogurt Sauce, and it worked just as well here. The shallots are lightly pickled, so they’re tangy but less pungent, and a drizzle of the leftover vinegar brightens up the whole salad.
Isn’t it lovely? This beautiful salad is sure to be a hit at your summer parties.
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Make our favorite hummus recipe to whip up this creamy, flavorful dip at home! Discover how to make this Middle…
Make our favorite hummus recipe to whip up this creamy, flavorful dip at home! Discover how to make this Middle Eastern dip, including the classic hummus ingredients, ways to serve it, our special tricks, and more.
A big pile of creamy, savory, garlicky hummus is essential when it comes to snacking, in our opinion! Hummus is basically it’s own food group, these days. But Alex and I have found store-bought hummus can be expensive and not taste so great.
So when we have time, we love to whip up a batch of chickpea dip at home! This our family favorite hummus recipe that has stood the test of time. It’s simple to make and has pure, lemony garlicky flavor. As two cookbook authors, we’ve tested this recipe to perfection: it’s our go-to for snacks, lunches, and parties. Give it a try: we hope you love it as much as we do!
The key ingredients for any hummus recipe is chickpeas and tahini, a paste made from sesame seeds. From there, hummus can be made with any number of ingredients.
The classic flavorings are garlic, lemon juice, and salt. For our hummus recipe, we like adding in cumin to bring in additional savory notes, but it’s optional. Some hummus recipes have olive oil and some do not. We’ve found this recipe tastes great without it, so our recipe doesn’t require this ingredient.
In addition to the ingredients listed above, this hummus recipe uses aquafaba, the liquid form the chickpea can, to make it creamy. This is our trick to the best fluffy, creamy hummus! You don’t have to buy anything extra, so you technically need only 5 hummus ingredients (without the optional cumin!).
If you’ve got 5 minutes and a food processor, this recipe tastes great and is potentially cheaper than many purchased brands. Plus, it’s also fun to whip up knowing that you made it with your bare hands. Here are a few tricks:
Don’t have tahini? No problem! We’ve got a special variation just for you. This Hummus without Tahini is delicious spin with a secret ingredient in place of tahini.
Check out our classic homemade hummus recipe below! Or try one of the recipes below:
There are so many ways to eat this hummus recipe! Here are a few ideas to get you started:
This hummus recipe is vegetarian, vegan, plant-based, gluten-free, and dairy-free.
Yes, you can. Simply freeze in an airtight container, leaving room for the hummus to expand (and drizzle a little olive oil on top). Here’s How to Freeze Hummus.
Yes, homemade hummus is gluten free and vegan.
No, hummus is not keto friendly.
A serving of ¼ cup of hummus is approximately 160 calories.
Yes, store hummus in a sealed container in the refrigerator.
Hummus lasts for up to 5 days refrigerated. Hummus does go bad; it can become moldy if stored longer than 5 days.
Yes, hummus is a great source of plant-based protein! A ¼ cup serving of hummus has 7 grams of protein or 14% of your daily protein intake.
It’s different in every grocery store, but hummus is in the refrigerated section, usually near the produce.
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
Yield: 1 ½ cups (12 ounces) What’s in hummus? Here are all the typical hummus ingredients so that you can make it at home. It’s one of our top recipes for healthy snacks!
Category: AppetizerMethod: BlendedCuisine: Middle EasternDiet: VeganThis tangy chicken pasta salad is packed with Mediterranean flavors and is our family-favorite summer lunch or dinner! It’s a…
This tangy chicken pasta salad is packed with Mediterranean flavors and is our family-favorite summer lunch or dinner! It’s a mix of tender chicken, sun dried tomatoes, artichokes, Parmesan cheese, fresh herbs, and a zesty vinaigrette.
Summer is pasta salad season, in our opinion. Here’s a new recipe our entire family goes crazy over: this chicken pasta salad! It’s full of bright Mediterranean-inspired flavors, and so fun and carefree, Alex and I love it for patio meals or picnic lunches.
The chicken is easy to pan sear and comes out so flavorful! Pair that with both fresh and sun dried tomatoes, tangy artichokes, Parmesan cheese, fresh herbs, and a zesty vinaigrette, and the mixture of flavors and textures is unreal! It’s a spin this popular tortellini salad we’ve been making for years, and this chicken version is a new fave.
“This dish is amazing. The flavors are spot on. Such a refreshing summer dish. I put the chicken breasts on the grill. Very easy recipe. Can’t wait to make it again!” -Nancy
We love this chicken pasta salad recipe as a lunch idea (it saves well for days) or a simple dinner on the patio. It’s also great as a summer side dish for a potluck or barbecue. While the ingredient list in the recipe below may seem long, never fear! Many are pantry staples.
This chicken pasta salad recipe requires about 30 minutes of prep time to cook the chicken, boil the pasta, and make the dressing. There are a few things you can do in advance (see below). Here are the basic steps:
Step 1: Mix the chicken cutlets with salt and seasonings. Add olive oil to a large skillet and heat over medium high heat. Add the chicken and cook for 3 to 5 minutes per side, until browned on both sides. Rest 5 minutes before slicing into cubes, then measure out 2 ½ cups to add to the salad.
Step 2: Boil the pasta in salted water until it is just al dente. Start tasting a few minutes before the package recommends: you want it to be tender but still a little firm on the inside; usually around 7 to 8 minutes.
Step 3: Whisk together the lemon zest, lemon juice, red wine vinegar, garlic, Italian seasoning, and kosher salt. Chop the tomatoes, sun dried tomatoes, artichokes, onion, and herbs.
Step 4: Once the pasta is done, immediately place it in a bowl with the vegetables, dressing, cooked chicken, Parmesan cheese shavings, arugula, and fresh ground black pepper. Serve and enjoy!
Why buy organic chicken? We recommend buying organic since it’s the high-quality meat that is raised sustainably without chemicals. Organic standards require that the chickens have access to the outdoors and cannot be given antibiotics or growth hormones (happy chickens!).
There are loads of ways to mix up this chicken pasta salad — here are a few ideas we love!
This chicken pasta salad recipe stores up to 5 days refrigerated and still tastes great! Before serving leftovers, allow them to come to room temperature and add a swirl more olive oil or a bit more salt as necessary.
Another option for making this pasta salad ahead is cooking the chicken and pasta and making the dressing, then refrigerating them separately. Right before serving, chop the vegetables and mix together the ingredients.
We’ve made so many pasta salad recipes, and each one has a place in our hearts! Here are some of our favorites:
Absolutely! This salad is a great make-ahead option. You can prepare all the components separately, store them in the refrigerator, and combine them just before serving. The flavors will meld and develop even more over time.
While arugula offers a peppery bite that complements the other ingredients, you can substitute it with spinach, kale, or even romaine lettuce if you prefer a milder flavor.
If you’d like to increase the protein content, consider adding cooked chickpeas or white beans to the salad (increase the salt as well to account for the additional ingredients).
Store any leftover salad in an airtight container in the refrigerator for up to 3-4 days. The arugula may wilt slightly over time, but the overall flavor will remain delicious
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 6 This tangy chicken pasta salad is packed with Mediterranean flavors and makes for a satisfying summer lunch or dinner! It’s a stellar mix of tender chicken, sun dried tomatoes, artichokes, Parmesan cheese, fresh herbs, and a zesty vinaigrette.
For the chicken
For the pasta salad:
*Note: If the chicken is closer to 1 ½ pounds, use up to 1 ¼ teaspoons kosher salt. If you buy the chicken as breasts that are not already butterflied or cutlets, butterfly the chicken by placing your hand over the top of each chicken breast and using a sharp knife to carefully slice the breast horizontally, leaving the edge intact so it can open up like a book (or butterfly!). Unfold the breast like a book, then cut along the fold to separate the two halves.
Category: Pasta saladMethod: StovetopCuisine: AmericanThis hearty farro bowl recipe is packed with Mediterranean flavors! Juicy tomatoes, crisp cucumbers, briny olives, and a creamy dressing…
This hearty farro bowl recipe is packed with Mediterranean flavors! Juicy tomatoes, crisp cucumbers, briny olives, and a creamy dressing make a satisfying grain bowl that’s the perfect meal for summer or any season.
It’s no secret that bowl meals are a super satisfying, fun way to eat all the veggies. Here’s Alex and my latest in a stream of easy dinner ideas: the hearty farro bowl! It’s our ideal Mediterranean diet dinner or lunch, pairing plump grains of farro with tangy tomatoes, crunchy cucumbers, salty olives, and seasoned chickpeas.
The icing on the cake (er, bowl) is our new innovation: hummus dressing! It’s so simple to make a sauce using hummus, which you may or may not have on hand. It comes out creamy and bursting with flavor with only 3 ingredients—kind of a like a tahini sauce, but even easier. This one is on repeat in our kitchen: and we hope it will be in yours!
This farro bowl is a spin on a classic grain bowl: a meal built around a whole grain, veggies. a sauce, and protein. We have recipes for a rice bowl and lots quinoa bowl recipes, but this is the first official farro grain bowl in our recipe library. Here are the essential ingredients for this farro bowl:
If you’re making the hummus dressing, make sure to use a quality brand of hummus! We suggest steering clear of the popular Sabra brand: the flavor has a strong chemical aftertaste (possibly due to the citric acid used as a preservative, at least according to Reddit).
Whatever the case, use a hummus brand with a creamy, tangy and smooth flavor. Experiment to find a brand you love.
This farro bowl is perfect for healthy dinner ideas or healthy lunch ideas, and it’s easily customizable to your tastes and dietary needs! It’s kind of like making your own Sweet Green menu (one of our favorite restaurant concepts for bowl meals). Here are some ideas for varying the ingredients:
Of course, you can also vary the whole grain, especially if you’re cooking for gluten-free eaters. For gluten-free, use quinoa or rice.
Another way to customize this farro bowl recipe is with adding different proteins! It currently uses chickpeas as a plant-based protein, but we’ve found this sometimes is not enough for hungry eaters (especially if you’re serving it for dinner). Here are a few protein adders we love:
This farro bowl recipe is simple to make ahead. You can make the farro up to 3 days in advance, the chickpeas up to 1 to 2 days in advance (open chickpeas are only good for up to 3 days), and the hummus dressing 1 week in advance. Refrigerate all components separately. We suggested chopping the fresh vegetables directly before serving.
There are so many fun ways to eat farro! This basic farro recipe is a great side dish, and you can also use it in farro with mushrooms, farro salad, or farro soup.
Farro is an ancient grain with a chewy texture and nutty flavor. It’s packed with fiber and protein, making it a hearty and satisfying base for this bowl. It also holds up well when mixed with other ingredients, so your bowl won’t get soggy.
Absolutely! If you can’t find farro or want to try something different, you can substitute it with quinoa, brown rice, barley, or even couscous. Just adjust the cooking time accordingly.
Yes, you can! The farro and chickpeas can be cooked in advance and stored separately in the refrigerator. The dressing can also be prepared ahead of time. Assemble the bowls just before serving to keep the vegetables fresh and crunchy.
Feel free to get creative! You can add other vegetables like roasted red peppers, grilled zucchini, or chopped kale. You can also swap the feta for goat cheese or omit it for a vegan option. Experiment with different herbs and spices to change up the flavor profile.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4 This hearty farro bowl recipe is packed with Mediterranean flavors! Juicy tomatoes, crisp cucumbers, briny olives, and a creamy dressing make a satisfying grain bowl that’s the perfect meal for summer or any season.
For the farro
For the bowl
Hummus Dressing
Category: Main dishMethod: StovetopCuisine: MediterraneanDiet: VegetarianThis Kalamata olive-flavored white bean dip is the recipe you didn’t know you needed. Sure, it’s not the most appetizing-looking appetizer out there, but it is delicious…
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This Kalamata olive-flavored white bean dip is the recipe you didn’t know you needed. Sure, it’s not the most appetizing-looking appetizer out there, but it is delicious and very easy to make. It’s a nice alternative to hummus and a lovely way to savor Kalamata olive flavor without feeling overwhelmed by the saltiness.
This recipe was inspired by an appetizer we ordered at Lidia’s, a local Kansas City restaurant owned by renowned chef Lidia Bastianich. Some white bean dips are downright unappetizing—they can be gloppy, too salty, or flavorless—but not this one. The Kalamata olives lend richness in texture and flavor.
To make this recipe, you’ll need just a few basic ingredients—white beans (I used Cannellini, but Great Northern would also work), pitted Kalamata olives (and a splash of brine), olive oil, salt and pepper, and an optional sprinkle of fresh basil. You’ll find serving suggestions and the full recipe below.
This white bean dip is a great impromptu recipe to whip together when guests are on their way. I’m kicking myself for not remembering this dip recipe last week when I hosted book club. I’m always scrambling before guests arrive, so I like to have a repertoire of easy recipes to pull together in no time. This one is a winner! I hope you’ll bookmark it to make soon.
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Add a burst of deep, bold flavor to your classic chicken salad with our delicious Curry Chicken Salad with Pasta. Tender chunks of chicken, short pasta, crunchy celery, green onion, tart green apple, toasted almonds, and sweet raisins are perfectly complemented by an earthy, peppery, warm curry dressing. Whether you’re looking for a new family…
The post Curry Chicken Salad Recipe with Pasta appeared first on A Well Seasoned Kitchen.
Add a burst of deep, bold flavor to your classic chicken salad with our delicious Curry Chicken Salad with Pasta. Tender chunks of chicken, short pasta, crunchy celery, green onion, tart green apple, toasted almonds, and sweet raisins are perfectly complemented by an earthy, peppery, warm curry dressing. Whether you’re looking for a new family favorite or a crowd-pleasing potluck dish, this Curried Chicken Pasta Salad is a winner!
This Curry Chicken Pasta Salad recipe isn’t just delicious, it’s a testament to the power of family tradition. It comes straight from my mom’s collection of portable main dish salads perfect for summer gatherings. Like her, I’ve enjoyed bringing these dishes to the Denver Botanic Gardens‘ concerts, and this Curried Chicken Pasta Salad is a guaranteed crowd-pleaser.
Here’s what sets this recipe apart and why it’s a personal favorite:
Here’s what you’ll need to create this impressive salad, all of which should be available at your local grocery store:
Here’s all you have to do to create this easy recipe. No special equipment required!
I love this recipe just the way mom always made it, but it is very versatile so feel free to modify it to suit your tastes or the ingredients you have on hand. Here are a few ideas:
My favorite way to serve this colorful salad is to line the outer edge of a serving bowl or platter with lettuce or spinach leaves, then spoon the salad into the bowl or onto the platter.
Here are a few other ideas for serving:
In terms of sides, this salad is fairly rich and filling, so I usually just serve it with one of these chilled soups alongside:
Curried Chicken Salad can be prepared up to 4 days in advance, placed in an airtight container, and refrigerated. I recommend adding the slivered almonds just before serving, so they stay crunchy. And, I think this salad has the best flavor when served within 24 hours of preparation.
I don’t recommend freezing this dish as it will diminish the flavor and have a funky consistency.
Add a burst of deep, bold flavor to your classic chicken salad with our delicious Curry Chicken Salad with Pasta. Tender chunks of chicken, short pasta, crunchy celery, green onion, tart green apple, toasted almonds, and sweet raisins are perfectly complemented by an earthy, peppery, warm curry dressing. Whether you’re looking for a new family favorite or a crowd-pleasing potluck dish, this Curried Chicken Pasta Salad is a winner!
Prep Time: 15 minutes
Refrigeration Time: 30 minutes
Cook Time: 10 minutes
Total Time: 55 minutes 
Yield: 6 to 8 servings Note on mango chutney: A widely available brand is “Major Grey’s Chutney”
Make ahead: Curried Chicken Salad can be prepared up to 4 days in advance, placed in an airtight container, and refrigerated. I recommend adding the slivered almonds just before serving, so they stay crunchy. And, I think this salad has the best flavor when served within 24 hours of preparation.
Category: main dish salads, make ahead
Method: Refrigerate
Cuisine: AmericanNote: this recipe was originally posted in July of 2013 and substantially updated in June of 2024 with more information and photos.
Absolutely! Feel free to experiment with different pasta shapes like farfalle or shells to add variety to the dish.
Yes, this salad tastes better when the flavors have had time to meld together, making it an ideal make-ahead dish for entertaining. While you can make it up to 4 days ahead, I recommend serving it withing 24 hours.
Omit the sour cream and use just nonfat Greek yogurt.
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